Should I have different coloured chopping boards?

There is no legal requirement to have different coloured chopping boards for different food groups.


Although some food businesses believe separate boards for different food groups to reduce the risk of cross-contamination. The following 6-board colour-coding system is commonly used by manufacturer's of chopping boards (however, ensure you check your own chopping board system as the colour-coding varies between food businesses):


Red = Raw Red Meats


Yellow= Raw Chicken


Brown= Cooked Meats


Blue = Seafood


White = Dairy & Bakery


Green = Fruit & Vegetables



My personnel view is coloured cutting boards maybe a higher risk as people may get a false sense of security and not properly clean and sanitize boards after each use.


It is particularly important to keep raw foods separate to ready to eat food  - especially raw meat.

You may like to display the attached poster from the NSW food Authority to remind staff about cross contamination.


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